My gluten free fish pie loaded potato skins recipe is the BEST way to enjoy fish pie. 100% of people polled agreed (I basically just asked myself, but I’m sure you’d like it too!) Plus, it’s dairy free and low FODMAP if you need it to be too.
Now as you might know, I love loaded potato skins recipes and have done ever since Mark and I first went to the Hard Rock Cafe. But never did I think I’d be sharing a gluten free fish pie loaded potato skins recipe… a combo of two of my fave dishes!
Why are loaded potato skins so good?
(if you didn’t know, they’re normally filled with cheesy mash and topped with more cheese and finely chopped bacon!)
Well, the potato skin itself gets sooo crispy and golden and you’ve then got such lovely soft, fluffy mash hiding inside. It’s just such a mind-blowing contrast!
Oh and don’t forget that you can then dip them into a dip of your choice too. I’d usually recommend a spicy mayo, but for this recipe there’s only one dip required…
Tartar sauce of course! It’s an absolute match made in heaven and you absolutely have to try it!
My gluten free fish pie loaded potato skins recipe is a twist on the ones I used to eat in the Hard Rock Cafe and T.G.I Fridays, crossed with my Mum’s fish pie recipe I posted a while back.
And omg. It’s so good!
I got the inspo for this recipe from Olive Magazine – once I saw a pic of them, I knew I had to make them. I crossed it with my Mum’s fish pie recipe and hey presto, here we are!
(oh and a few minor changes to make it low FODMAP too)
Ok, so here’s how to make my gluten free fish pie loaded potato skins recipe…
My Gluten Free Fish Pie Loaded Potato Skins Recipe (dairy free, low FODMAP)
My gluten free fish pie loaded potato skins recipe is the ULTIMATE way to enjoy a fish pie! It's dairy free and low FODMAP too.
- 6 medium-sized potatoes (try and get similar size ones)
For the fish pie filling
- 1 pack of fresh fish pie mix (390g)
- 250 ml milk (dairy free if needed or lactose free if low FODMAP)
- 25 g butter or dairy free spread
- 25 g gluten free flour
- handful freshly chopped chives
- 1 tsp dijon mustard
To add to your potato flesh mash
- 50 g grated cheese (dairy free if needed or lactose free if low FODMAP)
- 25 g butter or dairy free spread
Preheat your oven to 200c (fan).
Start by pricking all your potatoes with a fork. Place them on a large baking tray, drizzle with oil and rub the oil in until they're all well-coated. Season with salt and pepper and rub all over again.
Place them in the oven for 45 minutes or until cooked (just poke one with a fork and if it's nice and soft in the middle, it's done).
While your potatoes are in the oven, add your milk and fish pie mix to a small saucepan. Cook on a low heat until the fish pie mix is cooked (about 5 minutes). Break the fish pie mix up into small pieces using a wooden spoon.
Using a slotted spoon, remove all of the fish and place into a separate dish for the time being. Leave as much milk in the saucepan as possible.
To the hot milk, add your butter/dairy free spread, gf flour - mix immediately and constantly for until smooth, thick and consistent. This should take around 5-10 minutes.
Add your dijon mustard, fresh chives and stir in. Then add your cooked fish pie mix back into the saucepan. Mix around until evenly coated and turn the heat off for now. Add a little salt and pepper.
After your potatoes have been in the oven for 45 minutes, remove them and all them to cool for 15 minutes or until cool enough to handle.
Cut each potato in half. Scoop out the flesh of the potato, leaving half a cm of potato left in each shell. Place the flesh into a large mixing bowl.
To your mixing bowl of potato flesh, add grated cheese and butter/dairy free spread. Mix it in until consistent. I'd put this in the microwave for 1 minute if you intend to pipe your mash onto your loaded potato skins. If not, then don't worry!
Fill each of your potato skins with a level amount of your fish pie filling.
Time to top your potato skins with potato! So you can either put your potato flesh into a piping bag and pipe it on for a fancy finish like in the photos, or just spoon it on and run a fork over it. It's entirely up to you!
Place them in the oven for another 20-30 minutes until the mash is golden brown and the skins are golden and crispy.
Serve with tartar sauce and enjoy!
Thanks for reading all about my gluten free fish pie loaded potato skins recipe! If you make them, I’d love to see how they turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Plus, I’m giving away a £50 supermarket voucher every month to my fave pic, so get baking!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment!
Thanks for reading,
Oh and don’t forget to pin this for later!